As promised, here is my first crack at a Smitten Kitchen recipe. I decided to try Deb’s Flat Roasted Chicken. In the book, Deb says she can have this on the table in an hour. I figured that meant, I could have it on the table in about an hour and a half (hey, I’m a slow cook, what can I say?). The most difficult part of the recipe was cutting the backbone out of the chicken.  I forgot that my kitchen shears are horrid and thus, cutting out the backbone was a display of my strength (seriously. it was work). However, if you possess kitchen shears that are not horrible, I’m confident you’d have no trouble.

This is seriously the easiest thing to make. Season the chicken with salt and pepper and put it in your pan. Tuck some potatoes (I used baby red potatoes) around the chicken and season them. Drizzle a little olive oil over everything and roast for 45 minutes at 450 degrees.  Once it comes out of the oven squeeze the juice of a lemon over everything and sprinkle thyme over the chicken. I was out of fresh thyme, so I used rosemary instead. This was so tasty. Smitten Kitchen success!

Coming out of the oven…

After sprinkling with rosemary and squeezing lemon over the food…